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Quick Corned Beef and Cabbage




Source of Recipe


Marla


List of Ingredients




Makes 4 servings

1 1/4 pounds pre-scrubbed baby red potatoes
Salt
2 tablespoons butter
1/2 cup sliced green onions (from the salad bar)
1 (1-pound) head cabbage, sliced 1/4-inch-thick
1/4 teaspoon ground black pepper
1 1/4 pounds fully-cooked corned beef, in one piece if possible (from deli)
1 tablespoon chopped fresh parsley, optional



Recipe



1) Bring potatoes and salted water to cover to a boil in a medium saucepan
over high heat. Reduce heat to medium, cover and cook until tender, about 15
minutes.

2) In a large, heavy Dutch oven, melt 1 tablespoon butter; sauté onions over
medium heat 1 minute. Stir in cabbage, 1/4 teaspoon salt and the pepper;
cover and cook, stirring frequently until cabbage is crisp-tender. Slice
corned beef into 4 servings; place on cabbage, cover and cook until corned
beef is heated through.

3) To serve, drain potatoes; toss with remaining butter and the parsley, if
desired. Serve corned beef and cabbage from Dutch oven or transfer to serving
platter.